Walnut Arugula Pesto


5 from 1 reviews
Walnut Arugula Pesto
Recipe type: Dressings and Sauces
Cuisine: Fall
  • 1 cup prepared walnuts*
  • 3 cups fresh Arugula
  • 2 cloves garlic
  • ¼ cup extra virgin olive oil
  • ¼ cup freshly grated hard cheese (manchego, parmesan, grana padano)
  • Dash fresh lemon to taste
  • Unrefined sea salt and pepper to taste
  1. *Prepare walnuts by soaking them overnight with a pinch of sea salt in luke warm water.
  2. Drain walnuts and dry on a tea towel before using. Walnuts can also be dehydrated to return them to a crunch state. They can also be toasted to bring out more of a nutty flavor. Dehydrate them in a 200⁰ oven for 2-6 hours on a cookie sheet in a single layer. They can then be toasted in a 350⁰ degree oven for 8-10 minutes or until just fragrant. Check them often to prevent burning.
  3. Combine all ingredients in a food processor until smooth. Finish with lemon juice and salt and pepper to taste.